Roast Turkey and Gravy

Name: Roast Turkey and Gravy
Prep time: Prep Time: 20 minutes
Cook time: Cook Time: 3 to 4 hours
Yield: Serves: 8 to 10
Ingredients: 1 yellow onion, quartered; 2 stalks celery; 2 carrots; 4 sprigs fresh herbs (thyme, sage or rosemary, or a combination); 1 (12 to 15 lb.) whole turkey, thawed if frozen; 1 Tbsp. olive oil; Salt and ground black pepper; 1 carton (32 oz.) Kitchen Basics® Original Turkey or Chicken Stock, divided; 8 Tbsp. (1 stick) unsalted butter; 1/2 cup all-purpose flour

Prep Time:
20 minutes
Cook Time:
3 to 4 hours
Serves:
8 to 10

Ingredients

1 yellow onion, quartered
2 stalks celery
2 carrots
4 sprigs fresh herbs (thyme, sage or rosemary, or a combination)
1 (12 to 15 lb.) whole turkey, thawed if frozen
1 Tbsp. olive oil
Salt and ground black pepper
1 carton (32 oz.) Kitchen Basics^® Original Turkey or Chicken Stock, divided
8 Tbsp. (1 stick) unsalted butter
1/2 cup all-purpose flour

Prep Time:
20 minutes
Cook Time:
3 to 4 hours
Serves:
8 to 10

Print Recipe

Create a roasting rack using aromatic vegetables and herbs under the turkey to elevate the bird for better browning and to infuse the basting stock with even more flavor. After roasting, add the turkey drippings to the gravy base to efficiently make a rich, silky gravy. The gravy base can be made up to 3 days ahead and refrigerated.

Prep & Cook Instructions

Arrange an oven rack in the lower third of the oven and remove any racks above it. Preheat to 450°F. Place onion, celery, carrots and herbs in a single layer in the center of a large roasting pan, arranging them parallel to the shorter sides of the pan.
Remove neck and giblets from turkey cavity; save giblets for another use, if desired. Place turkey neck next to vegetables in the roasting pan. Pat cavity and outside of turkey dry with paper towels. Place turkey on vegetables and neck in pan breast-side-up. Rub turkey all over with olive oil, and season all over with salt and pepper. Tuck the wings underneath and tie the legs together with kitchen twine.
Pour 2 cups of stock into the roasting pan; place pan in oven and immediately reduce the temperature to 350°F. Roast 2 1/2 to 3 1/2 hours total (about 13 minutes per pound), basting the turkey with the pan juices every 45 minutes, until a thermometer inserted into the thickest part of the thigh, not touching bone, registers at least 165°F.
Make the gravy base while the turkey is roasting (or up to 3 days in advance). Melt butter in a medium saucepan or skillet over medium heat. Whisk in flour and cook 1 minute. Add 1 1/2 cups stock; bring to a boil, whisking constantly. Remove pan from the heat, let cool, and refrigerate in the pan until the turkey is ready.
Transfer turkey to a clean cutting board and let rest 30 to 45 minutes. Meanwhile, finish the gravy. Using tongs, remove and discard vegetables, herbs and turkey neck from the roasting pan. Pour drippings through a fine-mesh strainer into a large glass measuring cup or medium heatproof bowl. Skim fat from surface and discard.
Pour strained, skimmed drippings into pan with the gravy base and bring to a boil over medium heat, whisking constantly until smooth. Add more stock 2 Tbsp. at a time until desired consistency is reached. Season to taste with salt and pepper. Remove from heat and cover to keep warm. Carve the turkey and serve with hot gravy.

Roast Turkey and Gravy

Ingredients

Prep & Cook Instructions

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